Choc. zucchini cake- pjxg05a
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pkg Deep Choc. Cake Mix | |
| 1 | teaspoon | Ground cinnamon |
| 3 | Large eggs | |
| ½ | cup | Crisco Oil |
| 1¼ | cup | Water |
| 1 | cup | Zucchini; shredded;unpared |
| 6 | ounces | Cream cheese; softened |
| ⅓ | cup | Butter; or marg.; softened |
| 1½ | teaspoon | Vanilla extract |
| 3½ | cup | Confectioners' sugar |
| 1 | teaspoon | Milk |
| ¼ | cup | Nuts; chopped |
Directions
Note: Recipe calls for a Duncan Hines Deluxe Deep Choc. Cake Mix.
Preheat oven to 350 deg. Grease and flour 10-inch tube pan. Combine dry cake mix and cinnamon in large mixer bowl. Add eggs; oil and water; blend, then beat 2 minutes at med. speed; fold in zucchini.
Turn batter into pan and spread evenly. Bake at 350 deg. for 50 to 60 mins. or until toothpick inserted in center comes out clean. Cool in pan on rack for 25 mins. Remove from pan; cool completely on rack.
For frosting*, beat cream cheese, butter and vanilla in bowl. Add confect. sugar and milk; mix until creamy. Add confect. sugar to thicken or milk to thin as needed. Spread on COOLED cake. Sprinkle with nuts. Refrigerate until ready to serve. **Or in med. size bowl, mix 4 oz. softened cream cheese and 2 teaspoons lemon juice with 1 Can Vanilla Frosting until well blended.Judy Garnett. Duncan Hines.